I’ve tried many grain-free bread recipes. And my family does have several favorites (here, here and here are some of them). My personal favorite so far, though, has been Against All Grain’s Grain-Free Sandwich Bread . It is very, very good, but also quite tedious to make. Part of the hassle is making my own cashew butter since buying it ready-made is very expensive. So instead of making cashew butter and beating egg whites (more tedium), I decided to try a version of one of my bread recipes using cashew meal, made the same way that I make almond meal. The result? Pure, unadulterated deliciousness! Wonderful taste without a million bowls, without a hand-mixer, and without standing over the blender for what seems like forever to make cashew butter! The only real “work” here is to make your own cashew meal, which I don’t find takes that long. I usually make a canister full and then keep it in the fridge or freezer so I have it ready when I need it.

Mix all the dry ingredients together in a bowl until well blended. In a separate bowl, slightly beat the eggs, then add the coconut oil and apple cider vinegar.

Pour the dry ingredients into the wet, mixing thoroughly until smooth (this may take a minute). Let the mixture sit while you preheat the oven to 350 degrees. Grease a small loaf pan* (mine measures 7.75 x 3.75") and, after the mixture has set for about 5 minutes, pour batter in, smoothing out the top.

Bake 25-30 minutes until sharp knife in center comes out clean.

Notes

*Baking gluten-free breads requires a small loaf pan. There is not much rise, so if you bake this in a traditional 9x5" pan, your loaf will be extremely short and squatty. When I first started gluten-free baking, I purchased a two-pack of small disposable loaf pans from Walmart and just reused them until I decided to go ahead and buy a "real" pan.

This loaf will make 24 "mini" slices. If you'd like larger slices, as pictured, slice the loaf in half, then lengthwise.

Oh this looks great! I’ve tried Elana’s version and I loved it Does using cashew flour make a great difference in the texture, or is it more of a taste improvement? My mom is convinced that cashews are weight-gaining nuts so she won’t eat foods that contain them unless they are really amazing xD Thanks!

I love Elana’s bread with the almonds, but prefer the taste of the cashews…they really add a lot, flavor-wise. Since I usually use almond meal in my baked goods instead of blanched almond flour (which is finer in texture), the texture of the bread is about the same. If you try it out, let me know what you (and your mom) think!

Anne Marie this looks amazing!!! I’d love to be able to use almond products!! Darn those nut allergies!! :0 LOL Can’t wait to share this recipe with others! Thanks for kicking off the Gluten Free Fridays party this weekend! WOOT! We have some awesome recipes and they just keep coming!! So….Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! Cindy from vegetarianmamma.com

I’m not sure…the loaves I make aren’t bitter at all. I do know that every sweetener is different and I have heard that some brands of stevia have some bitterness to them. Here is the one we use and love:

Hi , just made this and loved it! A few questions tho… Took a lot longer than 20-25 mins… Bit more like 40-45 mins? Also, it’s was a lot darker? And it was quite sweet… I used nativa ( stevia based sweetener)) 3/4 cup? It is white and granulated… I used baking soda and apple cider vinegar… Everything as directed but it appears to be more dense and not quite as airated as yrs? I mixed by hand with a whisk … Do you use electric mixer? Thanks

I use a whisk, not a hand mixer. The bread is definitely a bit sweet, but that’s just the way my family prefers it.

I really don’t know why your bread would be darker or more dense…I always resist the urge to open the oven to peek until it has been in for at least 20 minutes. Otherwise steam escapes and could affect the bread height. Perhaps that would affect the density, too?

Every oven is different, but in my convection oven 25 minutes is perfect. You might experiment with raising the temp by 25 degrees or so to cut your cook time down. Did you check your wet ingredients? If your bread is too wet, it’ll take longer to cook. Just a thought…

If you make adjustments, please write back and let us know how they turn out!

Sasha, here’s another thought… you need to allow the batter to sit for about 10 minutes (I do that while the oven preheats). The batter does fluff up a lot during this time, which might explain why my loaf was lighter than yours.

Hi! Did you really mean 3/4 cup of usga? I out that much honey in and the batter was super sweet…so I’m trying to double and a half it to cut the sweetness. I noticed the original recipe uses just a tablespoon of sweetener. Anyway, just wanted to let ou know. Thanks!

Thanks for sharing this recipe! Just curious, is the sugar at all necessary? You mentioned your family like it quite sweet, but I’m trying to cut back on sugar and don’t mind when certain things don’t taste sweet. Just wasn’t sure if the stevia/sugar was crucial to the recipe working out.

No, the sweetener (NOT sugar…we try to do very little sugar, if any) is not necessary. I have found that to make new recipes appealing to my children, I usually need to sweeten them a bit. It just hedges my bet. Feel free to reduce or omit the sweetener…whatever works best for you!

This recipe does contain a lot of eggs, but I do not think it tastes eggy at all. Neither does my husband, who also doesn’t like “eggy” bread.

Although I haven’t tried it in this recipe, you might be able to replace one of the eggs with a flax or chia egg. You do this by whisking 1 tablespoon of flax or chia meal with 3 tablespoons of water. Let it stand for 5-10 minutes until it gets thick and gel-like.

I made it without sweetener and it was good but I had to cook it about 10 minutes longer for the bottom to get done. I just had it with some sausage and pumpkin soup. I got the cashew meal from Trader Joes.

I usually don’t ever comment on blog posts, but I had to for this one. I just made this recipe and this is literally one of the best breads I have ever had. I made my slices a little thicker so I only got about 18 out of the batch. I also had a little trouble getting the center to bake all the way without burning the edges, but that is probably just my oven. I will defiantly be making this again. Thank you so much for sharing!

Hi AnneMarie! Annabelle, California Country Gal, stopping by to share my REALgfBREAD MIX with you and your friends. I honestly believe you all will love this bread…maybe even declare it your new favorite grain-free bread

It’s so easy and delicious..this mix will make a sandwich loaf, hamburger or hot dog buns, pizza crusts, or a rustic loaf. BEYOND gluten-free, this bread has no added extracted starches, is made from REAL whole foods and will be featured in my new cookbook to be released in Spring 2015